Sweet 'N' Smoky Chicken Cutlets

Melt 2 TBSP butter in a small pot over medium-high heat. Add pineapple chunks and scallion whites. Cook, tossing occasionally, until just softened, about 1 minute. Stir in rice, 1½ cups water, and salt and pepper. Let come to a boil, then reduce heat to low, cover, and bring to a simmer. Cook until tender, 12-15 minutes, then let stand off heat, covered, for about 5 minutes.

Heat a large drizzle of oil in a large, preferably nonstick pan over medium-high heat. Add chicken and cook until browned on bottom, 5-6 minutes. Flip and cook until browned on other side, 3-4 minutes more. Meanwhile, add barbecue seasoning, jam, remaining chili powder, 1 TBSP sugar, vinegar, and pineapple juice in bowl and stir to combine.

Place green beans in a medium microwave-safe bowl with ¼ cup water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until tender but still bright green and a little crisp, 2-3 minutes. Drain and toss with 2 TBSP butter. Season with salt and pepper.

Once chicken is browned on both sides, add jam mixture and stock concentrates to same pan. Flip chicken to coat all over. Let jam and stock mixture simmer until thick and glazelike, about 2 minutes. (TIP: It’s ready when it coats the back of a spoon.) Remove pan from heat and add 1 TBSP butter, stirring to melt. Season with salt and pepper.